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Pineapple Condensed Milk Cake

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Recipe for a Pineapple Condensed Milk Cake:

Ingredients: 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla extract 1/2 cup condensed milk 1/2 cup crushed pineapple (drained) 1/4 cup pineapple juice (reserved from the canned pineapple) Optional: 1/2 cup shredded coconut for added flavor

Instructions: Preheat your oven to 350°F (175°C). Grease and flour a cake pan or line it with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Fold in the condensed milk gently until well combined. Add the crushed pineapple and pineapple juice to the batter. If using shredded coconut, add it at this point. Fold everything together until evenly distributed.

Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Once the cake is completely cooled, you can optionally frost it with cream cheese frosting or dust it with powdered sugar. Enjoy your delicious Pineapple Condensed Milk Cake!

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